Coconut Layer Cake

Recipe by Bev I Am
READY IN: 1hr 10mins




  • Preheat oven to 350°F.
  • Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
  • Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
  • Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy.
  • Beat in egg yolks and vanilla extract.
  • On low speed, beat in dry ingredients and then buttermilk, each just until blended.
  • Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry.
  • Fold beaten egg whites into batter.
  • Divide cake batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 45 minutes.
  • Cool cakes in pans on rack 10 minutes.
  • Run small sharp knife around pan sides to loosen cakes.
  • Turn cakes out onto racks and cool completely.
  • Place 1 cake layer on cake plate.
  • Spread 1 cup Cream Cheese Frosting over cake layer.
  • Sprinkle 1 cup sweetened shredded coconut over.
  • Top with second cake layer.
  • Spread remaining frosting over top and sides of cake.
  • Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
  • (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
  • Makes 10 servings.